1 9” unbaked pastry shell, pricked
8 sliced Borden® Singles Process American cheese
1 lb. lean ground beef
½ cup tomato sauce
1/3 cup chopped green bell pepper
1/3 cup chopped onion
1 tsp. Wyler’s® or Steero® Beef Flavor Instant Bouillon
3 eggs, well beaten
2 tbsp. flour
Bake pastry shell in oven at 450° for 8 minutes; remove from oven. Reduce oven
temp. to 350°
Cut 6 slices cheese into pieces. In large skillet, brown meat; pour off fat.
Add tomatoes sauce, green pepper, onion and bouillon; cook and stir until
bouillon dissolves. Remove from hat; stir in eggs, flour and cheese
pieces. Turn into prepared pastry shell. Bake 20 to 25 minutes or until hot.
Arrange remaining 2 slices cheese on top. Bake 3 to 5 minutes longer or until cheese begins to melt. Refrigerate leftovers.
I’ve used deep dish crusts and tripled the recipe – it works perfectly. Same cooking time – everything is already cooked so all you’re really doing is cooking the crust and melting the cheese.
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